2008 Woodie Awards
Eatin' good
Food service evolves from vending machines to first-class cuisine
Molly Balkenbush
Issue date: 10/12/07 Section: 50th Anniversary Special Edition
In 2003, renovations of the Morris University Center included the overhaul of Center Court.
"What we wanted to do was create more of a restaurant-type retail atmosphere and certainly more of an up-to-date, 21st-century food court," Canney said.
Walls divided the former Center Court; Canney says it was dark and dingy.
"You never even knew what time of day it was," he said.
In Oct. 2003, the campus took a new twist when Auntie Anne's opened on campus.
"This year, we are the proud recipient of the Perfect Pretzel Award, which means we are being recognized nationally as one of the best Auntie Anne's in the country," Canney said.
After the completion of the new Center Court, a small espresso machine and hamburger establishment in Cougar Den were shut down.
"They were converted into what today are a Pizza Hut and Taco Bell," Edsall said. Until the Taco Bell was available in January 2005, a Casa Ortega was present.
"What we wanted to do was create a pub-like atmosphere," Canney said. "That is why when you go in that area it is darker and there are banners, memorabilia and banners."
Edsall said one of the biggest changes Dining Services has gone through the past 30 years is its availability.
"We have employees here 24 hours a day on weekdays," Edsall said. "There may be Taco Bell (employees) leaving at midnight but then you have other (employees) coming in at midnight. We have really accomplished some incredible things."
Freshman Marilee Teasley says there are many dining options on campus.
"I am always surprised with the variety they have," she said. "I like the little Caesar salads because you do not have to wait in line for them you can just grab it and go."
Canney said the department is continually trying to meet the needs of students and food trends.
"All cooking oils are zero trans fat and we are continuing to provide more healthy options."
Canney hopes for there to be a demonstration of sushi making in the MUC this fall. He hopes that if students try the sushi it can soon be provided regularly. Sushi would be prepared fresh in front of students and not sold packaged.
On Oct. 15, dietetic interns from St. Louis University will come to help Canney and the rest of Dining Services develop more options and healthier food for students and faculty.
"What we wanted to do was create more of a restaurant-type retail atmosphere and certainly more of an up-to-date, 21st-century food court," Canney said.
Walls divided the former Center Court; Canney says it was dark and dingy.
"You never even knew what time of day it was," he said.
In Oct. 2003, the campus took a new twist when Auntie Anne's opened on campus.
"This year, we are the proud recipient of the Perfect Pretzel Award, which means we are being recognized nationally as one of the best Auntie Anne's in the country," Canney said.
After the completion of the new Center Court, a small espresso machine and hamburger establishment in Cougar Den were shut down.
"They were converted into what today are a Pizza Hut and Taco Bell," Edsall said. Until the Taco Bell was available in January 2005, a Casa Ortega was present.
"What we wanted to do was create a pub-like atmosphere," Canney said. "That is why when you go in that area it is darker and there are banners, memorabilia and banners."
Edsall said one of the biggest changes Dining Services has gone through the past 30 years is its availability.
"We have employees here 24 hours a day on weekdays," Edsall said. "There may be Taco Bell (employees) leaving at midnight but then you have other (employees) coming in at midnight. We have really accomplished some incredible things."
Freshman Marilee Teasley says there are many dining options on campus.
"I am always surprised with the variety they have," she said. "I like the little Caesar salads because you do not have to wait in line for them you can just grab it and go."
Canney said the department is continually trying to meet the needs of students and food trends.
"All cooking oils are zero trans fat and we are continuing to provide more healthy options."
Canney hopes for there to be a demonstration of sushi making in the MUC this fall. He hopes that if students try the sushi it can soon be provided regularly. Sushi would be prepared fresh in front of students and not sold packaged.
On Oct. 15, dietetic interns from St. Louis University will come to help Canney and the rest of Dining Services develop more options and healthier food for students and faculty.
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